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Have Your Beer and Eat it Too – Beer-Brined Chicken

While I am not a huge beer drinker by any means, I do enjoy having a good beer now and then. While I am particularly partial to having a Guinness, I try to keep an open mind and do drink several other different craft beers. I appreciate that not everyone enjoys having beer is there beverage of choice, but making use of beer in cooking can be quite tasty. Not only is it great to use in batters for things like fish or shrimp, I have also found a few different recipes that make use of beer in both the brine that is used for additional flavoring and in the braising or roasting. That is just what this particular recipe has to offer that I found at New York Times Cooking for beer-brined roast chicken. The original recipe comes from Red Rooster Harlem, a well-known restaurant here in New York. The recipe itself is pretty simple, though you do need to plan a little bit ahead so that you can brine the chicken and have it ready to go for roasting.

Beer-Brined Roast Chicken

 

For the Brine:

1 cup kosher salt

cup packed light brown sugar

4 cloves garlic, lightly crushed

1 leek (white and light green part), quartered

5 sprigs thyme

7 sprigs sage

2 shallots, halved and peeled

3 (12-ounce) bottles lager-style beer

For the Chicken and Vegetables:

1 whole chicken (4 to 4 1/2 pounds)

1 ½ pounds Brussels sprouts, trimmed and cut in half lengthwise

1 ½ pounds fingerling potatoes (or other small potato), cut in half lengthwise

2 cups whole peeled pearl onions

2 tablespoons chopped fresh sage

1 teaspoon freshly grated lemon zest

3 tablespoons vegetable oil

Salt and freshly ground black pepper

3 to 4 sprigs sage

3 tablespoons butter, softened

1 (12-ounce) bottle lager-style beer

To prepare the brine, in a large pot combine 8 cups of water, the salt and the sugar and bring the mixture to a simmer over high heat, stirring to help dissolve the salt and sugar. Remove the mixture from the heat and add the garlic, leek, thyme, sage and shallots; let the brine cool to room temperature.

Place the chicken in a deep container large enough to hold it and the brine. Pour the cooled brine over the chicken. Pour in the 3 bottles of beer until the chicken is submerged; cover the chicken and refrigerate it overnight.

To prepare the chicken and vegetables, heat the oven to 350 degrees. Combine the Brussels sprouts, potatoes, onions, chopped sage and lemon zest in a large bowl. Drizzle the vegetables with vegetable oil and season them with salt and pepper; toss the vegetables to evenly coat them.

Remove the chicken from the brine and pat the skin dry with paper towels. Place about half of the vegetables in the bottom of a roasting pan or large sauté pan and set the chicken on top of the vegetables. Rub the butter evenly over the top of the chicken to coat it well. Pour the bottle of beer into the pan and arrange the sage sprigs in the pan around the chicken.

Roast the chicken for 1 hour, basting every 20 minutes with the liquid in the pan.

Increase the oven temperature to 400 degrees. Spread the remaining vegetables on a baking sheet and place them on a low rack or the bottom of the oven. Cook everything until the chicken skin is golden brown and crisp and the vegetables are just tender and slightly charred, 20 to 30 more minutes, stirring the vegetables and basting the chicken once halfway through.

Let the chicken rest for 10 minutes before carving. Plate chicken with a mix of roasted veggies and the vegetables from the pan. Spoon the reduced cooking liquid from the pan over the top.

This is a pretty basic roast chicken recipe with vegetables that lets you do most of the work all in one pan. I love roasting this way because you get to use just one pan and you get a great melding of flavors as the chicken juices run onto the vegetables and everything tastes great. I actually poured out the juices from the vegetables once the chicken was done and thickened all of the juices up as a gravy in a separate pan. It was great flavor that came from the beer, the chicken and vegetables. I used a Samuel Adams beer, actually their Maple Ale that is part of their seasonal beers that are out right now and it added a very nice flavor to the sauce and the chicken, but you could certainly use any beer that you enjoy the most. The vegetables were all roasted very nicely and had great flavor also. You can use a mix of any root vegetables you really like here to make the dish your own, but I love roasted Brussels sprouts myself. Throw in some carrots with the potatoes and you have everything to go. I actually made some of our favorite biscuits to go with everything to make the meal complete.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on September 27, 2016 in Cooking, Dinner, One Pot Meals, Poultry, Uncategorized

 

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An Elegant and Quick Weeknight Meal – Herbed Roasted Chicken with Lemon, Garlic and Red Onions

Who says you can’t have a nice looking dinner that doesn’t take forever to cook on a weeknight? Sometimes you want everyone to come to the table with a meal that not only tastes great but looks great, the problem is that most of us just do not have enough time to put this together after a full day. This recipe from Williams-Sonoma for a herbed roast chicken with lemon, garlic and red onions looks fantastic, tastes great and can all be put together in just over hour thanks to some high temperature roasting so you can have a whole chicken on the table for your family in no time at all.

Herbed Roast Chicken with Lemon, Garlic and Red Onions

1 whole chicken, about 4 pounds

2 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

3 lemons, halved

1 1/2 teaspoons chopped fresh chives

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh oregano

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh tarragon

2 teaspoons finely grated lemon zest

2 garlic cloves, finely chopped, plus 2 garlic heads, halved crosswise

4 tablespoons (1/2 stick) butter, at room temperature

2 small red onions, halved through the stem end

2 tablespoons olive oil

Preheat the oven to 450 degrees. Rinse the  chicken inside and out and pat it dry well with paper towels. Season the chicken inside and out with the kosher salt and freshly ground black pepper and place two lemon halves inside the chicken cavity. Tuck the wing tips behind the back and tie the legs together with kitchen twine.

In a small bowl, stir together the chives, thyme, oregano, parsley, tarragon, lemon zest and chopped garlic. Add the butter and stir until the herb mixture is well incorporated with the butter.

Starting at the cavity, slip your fingers underneath the chicken skin and loosen it all over, being careful not to tear it and reaching as far as possible into the thigh area of the chicken. Using your fingers, rub the butter mixture under the skin, distributing it as evenly as you possibly can,

Place the chicken, breast side up, in a large, oven-safe saute pan or skillet and add the remaining lemon halves, the garlic heads and the red onions to the pan. Drizzle the contents of the pan with the olive oil. Roast the chicken until the skin is well browned and an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170 degrees, about 50 to 60 minutes.

Transfer the chicken to a carving board, cover it loosely with aluminum foil and allow the chicken to rest for 10 minutes. Carve the chicken and serve immediately with the roasted lemon halves, garlic and red onions alongside the chicken.

The compound butter that you put under the skin of the chicken adds all of the great flavors of the herbs along with the lemon zest and garlic to give you a great flavor boost to the moist chicken you get. The whole house smelled of lemon and garlic as it the chicken was roasting, which I enjoyed, and the taste of the chicken was spot on perfect. You could always use dried herbs instead of fresh if that is what you have on hand, but just remember to reduce the amounts used as dried herbs tend to have more intense flavor to them. This meal is perfect with some roasted potatoes, mashed potatoes or even wild rice and your choice of vegetables so you can have it as a great weeknight meal or even a nice, elegant meal when you have guests over without spending a lot of time in the kitchen.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on September 10, 2014 in Cooking, Dinner, Herbs, Poultry

 

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Get Roasting – Roast Chicken with Lemon, Oregano and Vermouth

You can never have too many ways to make roast chicken. All you need to do is take a look at some the recipes on my blog and you will quickly see that not only do I make a lot of chicken, but I make a lot of roast chicken. I like the way chicken comes out in the oven with its crispy skin and tender, juicy flavor and if you can get a great sauce out of it as well that is even better. I came across this particular recipe at Food & Wine for a very simple roast chicken with lemon, oregano and vermouth to get a different and fresh flavor.

Roast Chicken with Lemon, Oregano and Vermouth

1 chicken (3 to 3 1/2 pounds) cut into 8 pieces

4 teaspoons olive oil

1 1/2 teaspoons dried oregano

2 tablespoons dry vermouth or white wine

1 teaspoon fresh lemon juice

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 tablespoons water

Preheat the oven to 375 degrees. Coat the chicken with 3 teaspoons of the olive oil. Place the chicken pieces, skin side up, in a large roasting pan or cast iron pan. Sprinkle the chicken with the dried oregano, 1 tablespoon of the dry vermouth, the lemon juice, salt and pepper. Drizzle the remaining teaspoon of the olive oil over the top of the chicken.

Roast the chicken until the breasts are just done, about 25 to 30 minutes. Remove the breasts and wings to a separate plate and cover them to keep them warm. Continue to cook the thighs and drumsticks until they are done, about 5 to 7 minutes longer.

Heat the broiler of the oven. Remove the roasting pan from the oven and return the breasts and wings to the roasting pan. Broil the chicken under the broiler until the skin os golden brown, about 2 minutes. Keep an eye on it to make sure it does not burn. Remove the chicken from the pan to a platter.

Pour off the fat from the roasting pan. Set the pan over medium-high heat and add the remaining 1 tablespoon of dry vermouth and the 2 tablespoons of water. Bring the mixture to a boil, scraping the bottom of the pan to dislodge any browned bits. Boil the mixture until it is reduced approximately to 2 tablespoons. Add any accumulated juices from the platter the chicken is resting on. Spoon the sauce over the chicken and serve.

This recipe is very simple and you get the juicy chicken pieces with really nicely browned skin to go along with it. You also get a really unique pan sauce that has the nice flavor of the vermouth and lemon. It is a quick sauce but it packs some great flavor. You could use white wine instead or even chicken broth if you want to avoid the alcohol altogether, but I do have to say the vermouth adds a nice touch to the dish. You could easily do this dish just with your favorite chicken pieces, like breasts, thighs or drumsticks, instead of using the whole chicken. I served this with some herbed salt potatoes, which I will post the recipe for tomorrow, and some fresh green beans.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on August 21, 2014 in Cooking, Dinner, Poultry, Sauce

 

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How to Roast a Chicken « Chef Marcus Samuelsson

How to Roast a Chicken « Chef Marcus Samuelsson.

Roasting a chicken is something I do about every 10 days. It’s a great meal that is not hard to make and usually will give you leftovers for at least one other meal and a carcass to make your own stock, which leads to even more meals. Some people feel intimidated about cooking a whole bird and want it to come out nice and crispy like it does when you go out to eat. It’s easier to do than you think and Marcus Samuelsson did a great blog post today with some recommendations on what you should do and a couple of recipes to boot. Check it out!

 
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Posted by on May 3, 2013 in Uncategorized

 

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Picnics, a new Roast Chicken Recipe and a Refreshing Drink

It turned out to be quite a busy day yesterday, so I didn’t get a chance to do any blogging at all, so I will try to make up for it now. We ended up having some family over yesterday, so I was able to use the chickens that I bought the other day and try out a new recipe. I got this recipe from Bon Appetit and I think it turned out really well. it was Roast Chickens with Pistachio Salsa, Peppers and Corn. Admittedly it was a little warm out here to have the oven running, but it was worth it.

Roast Chickens with Pistachio Salsa, Peppers and Corn

Chickens

1/4 cup fresh lemon juice

3 garlic cloves, minced, mashed to a paste with the back of a knife

3 tablespoons chopped fresh thyme plus sprigs for stuffing

2 tablespoons chopped fresh rosemary

1 tablespoon chopped fresh sage

2 2 1/2- 3 pound whole chickens

2 tablespoons salt 1 lemon, halved

Peppers and Corn

1/4 cup olive oil

1/2 cup minced red onion

1/4 cup minced capers plus 1-2 teaspoons caper brine

Salt

8 cups thinly sliced yellow, orange and red peppers (about 5 large peppers)

4 red Fresno chiles, seeded and thinly sliced

3 cups fresh corn kernels (about 4 ears)

2 tablespoons minced parsley

2 tablespoons red wine vinegar

Pistachio Salsa

1 cup unsalted shelled pistachios, coarsely chopped

1/4 cup thinly sliced fresh chives

2 tablespoons finely grated lemon zest

1 teaspoon salt

1 cup extra-virgin olive oil

For the chickens: Whisk the lemon juice, oil, garlic, 3 tablespoons of thyme, rosemary and sage in a small bowl; set marinade aside. Season the chickens with salt and pepper inside and out. Place each chicken inside a resealable plastic bag; divide the marinade evenly between the two bags. Spread the marinade evenly over the chicken to distribute. Seal the bags and chill for at least 4 hours and up to overnight.

Preheat the oven to 450 degrees. Transfer the chickens from the bags to a small roasting pan; gently blot the excess oil from the marinade with paper towels, leaving the herbs intact on the chicken skin. Stuff each chicken with a lemon half and several thyme sprigs. Tie the chicken legs together with kitchen twine, if desired.

Roast the chickens until well browned, about 30-35 minutes. Reduce the heat to 350 degrees and continue roasting, occasionally basting the chickens with the pan juices, until an instant read thermometer inserted into the thickest part of the thigh registers 165 degrees, 20-30 minutes longer. Transfer the chickens to a carving board; let the chickens rest for 20 minutes before carving.

For the peppers and corn: Heat the oil in a large skillet over medium heat. Add the onion and capers. Season with salt and cook, stirring occasionally, until the onion is soft but not brown, about 5 minutes. Add the peppers and the chiles; season with salt and cook, stirring occasionally, until soft, about 10-12 minutes. Stir in the caper brine, corn, parsley and vinegar just before serving.

For the pistachio salsa: Combine the first 4 ingredients in a small bowl. Stir in the oil until blended.

A couple of notes on the meal. The peppers and corn turned out a lot spicier than I thought it would, so you can either tone down the chiles or eliminate them, or if you like it hot, leave it that way. It was pretty spicy, but I made some brown rice to go with the meal and if you mixed it in with the rice, it did tone done the heat some. Secondly, you can make the pistachio salsa ahead of time and cover and refrigerate it for up to 2 days before serving. Just let it come to room temperature before you serve it.

I made a nice fruit salad for dessert made of watermelon, blueberries, strawberries, mango, pineapple and kiwi that was delicious and I had quite a bit of watermelon leftover, as well as watermelon juice, so I decided to make a refreshing cocktail for a hot day.

Watermelon Martini

1 cup watermelon juice (press watermelon through a sieve or cheesecloth or blend some watermelon pieces)

4 ounces vodka

1/4 cup simple syrup

1/4 cup triple sec

3 tablespoons salt (optional)

3 tablespoons sugar (optional)

Ice

Watermelon slices, for garnish (optional)

Mix together the sugar and salt if using. Wet the rim of a chilled martini glass with a piece of watermelon. Dip the rim into the sugar and salt mixture. Repeat for another glass.

Place the watermelon juice, vodka, triple sec, and simple syrup into a cocktail shaker. Top with ice. Shake well.

Pour contents through a strainer into martini glasses.

Garnish with a wedge of watermelon if desired.

It is very tasty and refreshing if you want to give it a try. I think it’s a great adult drink for the summer.

Finally, I had asked a question on here and on my other blog, http://www.theofficeofiguanaflats.com about where you would go on a picnic and what you would bring.

I got some interesting answers, but most of them seem to tend towards the same thing of a nice, quiet backyard-type setting with lots of grass, lots of shade and lots of good food. There are so many places to choose to go for a nice picnic, I don’t know that I could pick an exact place. I can say that I too would like a nice quiet, grassy setting, someplace shaded by trees but enough so that some sun can break through and give you the nice warm feeling on your face now and then. There are probably settings like this all over, in any park or mountain hideaway. it would have to be somewhere where it wouldn’t get too hot, maybe near a lake that you could take a quick dip or do some fishing before you picnic. As for what I would bring, I would take a nice picnic basket with a comfy blanket to sit on or lay on. There would have to be some fresh fruit involved, maybe a fruit salad or just a mix of some berries and melon. I would want to make some chicken salad sandwiches, or maybe even better some peppery bacon, lettuce, tomato and avocado sandwiches on some nice fresh ciabatta bread, some really fresh half sour pickles and some fresh, homemade potato salad. I could even go lighter and just bring a fresh loaf of crunchy french bread, some really fresh, off the vine tomatoes, a little salt, some arugula and some good extra-virgin olive oil and just have some sliced tomato and pieces of bread with a little bit of the oil, yum yum. Of course we would have to have a bottle of wine, something light I think, probably a white that you would have chilled to serve with your picnic. I think that would be great.

Thanks again to everyone who answered and a special thank you to Geoffrey Zakarian, Scott Conant, Gael Greene and MyLastBite.com for offering up their answers. If you’re interested, you can check out today’s question at http://www.theofficeofiguanaflats.com to see what it is and answer if you would like. Today’s is also somewhat food-related, so you might like it.

That’s it for today. We’re taking it easy tonight and just having pizza, so there is nothing special going on in the kitchen tonight. I do hope to make the Sicilian Steak tomorrow, so check back for that. Until then, enjoy your holiday weekend and enjoy your meal!

 

 

 

 
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Posted by on May 27, 2012 in Beverages, Cooking, Dinner, Poultry, Side Dishes, Vegetables

 

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Flip Flopping Days & Making Roast Chicken

I had intended to make a pork loin for dinner tonight until I realized this morning that I didn’t have all the necessary ingredients for the stuffing, so I have flipped the pork loin until tomorrow and am making a roast chicken recipe instead. I have made roast chicken before, but this recipe is a little different. I got this one from Bon Appetit. They are running on article called 5 Dinners For Under $100 and this is the first dinner they mentioned. It’s a very inexpensive meal of roast chicken with a warm parsley sauce, oven glazed carrots and I am making some rice to go with it. The chicken itself only cost me $4.50 ($9.00 actually, since they were packaged as 2 whole chickens, about 3 pounds each), and everything else in the recipes I already had in the house, so it’s easy and cheap!

Roasted Chicken with Warm Parsley Sauce and Oven Glazed Carrots

1 whole 3-3 1/2 pounds chicken, giblets reserved for another use (think stock)

Salt and freshly ground black pepper

5 tablespoons olive oil, divided

2 garlic cloves, 1 halved, 1 minced

1 pound carrots, peeled, cut into 1-inch chunks

1 teaspoon honey

Pinch of cayenne pepper

1/4 cup chopped parsley leaves

Zest and juice of 1 lemon

Generously season the chicken inside and out with salt and pepper. Pre-heat the oven to 425 degrees. Heat 1 tablespoon of the olive oil in a large cast iron or other ovenproof skillet over medium-high heat. Place the chicken in the pan, breast side up, and cook until the skin is brown, about 6-8 minutes. Tip the pan to one side to gather the accumulated fat and juices and baste the top of the chicken. Return the pan to the oven and cook the chicken until an instant-read thermometer inserted into the deepest part of the thigh registers 165 degrees, about 50-55 minutes. Transfer the chicken to a carving board, rib with the garlic halves, and let rest for at least 10 minutes before carving. Pour off the fat and juices from the skillet, leaving the browned bits in the pan; set the skillet aside.

Meanwhile, combine the carrots, 1 tablespoon of olive oil, honey,and cayenne in a small bowl; toss to coat. Place the carrots on a rimmed baking sheet in a single layer and bake until the bottoms of the carrots are golden brown, about 20 minutes. Stir and cook until the carrots are tender and brown, about 5 minutes longer.

Whisk the remaining 3 tablespoons of olive oil, minced garlic, parsley and lemon zest in a small bowl. Heat the reserved skillet over medium heat. Pour in the parsley oil and cook, scraping up the browned bits from the bottom of the pan, until heated through. Add 1 tablespoon of lemon juice and swirl the pan to mix. Season the sauce to taste with salt and more lemon juice, if desired. Serve warm parsley sauce alongside of the chicken and carrots.

I added some rice to the dish to complete the meal, but it was very easy to make overall. Tomorrow night, I promise, is the Apple and Prune Stuffed Pork Loin. It’s a little more labor intensive than tonight’s meal, but we have had it before and we loved it. Until then, enjoy your evening and enjoy your meal!

 
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Posted by on April 12, 2012 in Cooking, Dinner, Poultry, Vegetables

 

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Simple Saturday Roast Chicken and Vegetables

A busy day of laundry, errands and ordering new glasses for Sean kept me from writing earlier in the day, but the meal is still simple if you want to use it for another day. I love a roasted chicken. Nice crispy skin, moist chicken and nicely roasted vegetables make a great meal, and the best part is you can cook the whole thing in one roasting pan, cutting down on the pots and dishes to clean after the meal.

A couple of things about roasting. if you have the time to do it, a container large enough and the refrigerator space, brine the chicken the night before you roast it. Brining really can bring out the flavor and tenderness of not only chicken, but turkey and pork as well. As the meat soaks in the brine it absorbs it, and then retains it during cooking, resulting in very juicy and excellent tasting meat. It’s not essential to do it before roasting, but it can really add to a roasted meal. For 4 pounds of chicken (either a whole bird or pieces) use 1/2 cup of salt and 1/2 cup of sugar dissolved in water in a container or bowl large enough to hold the brine and the meat. Then submerge the chicken in the brine, cover and refrigerate for 30 to 60 minutes. Remove the meat from the brine, rinse and pat dry with paper towels, and that’s it, your good to go. The second thing I recommend is using a roasting pan with a rack in it. Chicken roasts better when it’s not resting on the bottom of the roasting pan. If air can circulate up and around the bird, the meat will cook more evenly and the skin will be crisper. If you don’t have a roasting pan with a V-shaped rack, you can use a flat rack inside the roasting pan. if you don’t have that either, you can always use a bed of chopped onions, carrots and celery to raise the chicken off the bottom of the pan and then use these vegetables later on for gravy.

Roast Chicken and Vegetables

1 (3 1/2 to 4 pound) whole chicken, brined if desired

3 tablespoons butter, softened

1 tablespoon minced parsley

Salt and pepper

6 garlic cloves, peeled

4 medium carrots, peeled and cut into chunks

2 small onions, peeled and cut into quarters

2 ribs celery, cut into chunks

8-10 small red-skinned potatoes (or other potatoes you have, just halve or quarter them)

2 parsnips, peeled and cut into chunks

1/4 cup olive oil

1 cup water

Adjust an oven rack to the middle position and heat the oven to 375 degrees. Mix 2 tablespoons of the butter, parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper together. Spread the butter under the skin over the breast of the chicken. Season the chicken with additional salt and pepper all over. Toss the garlic, carrots, onions, celery, potatoes and parsnips in a large bowl with the oil until well coated. Season with salt and pepper. Add the vegetables to the bottom of the roasting pan. If using a V-rack, they can go under the rack. If using a flat rack or no rack, form a nest around the edge of the pan and then place the chicken in the center of the vegetables, breast side up. Melt the remaining 1 tablespoon of butter and brush it over the chicken. Pour the water into the roasting pan. Roast the chicken for 40 minutes.

Increase the oven temperature to 450 degrees, rotate the position of the pan in the oven, and continue to roast the chicken until the thickest portion of the breast registers 170 degrees on an instant-read thermometer, about 30 minutes longer. Tip the chicken so that the juice from the cavity runs into the roasting pan. Transfer the chicken to a carving board and let rest, uncovered, for 20 minutes before carving. Turn the oven temperature back down to 350 degrees and continue roasting the vegetables if you want to brown them some more while the chicken rests. If not, you can re-heat the vegetables on the stove top before serving over medium heat in the roasting pan for about 5 minutes.

After you remove the vegetables, you may want to use the pan drippings to make a quick gravy for your chicken. it’s a very simple recipe and easy to do, just watch out, because the pan drippings may be salty.

Quick Chicken Gravy

2 tablespoons butter

1 onion, minced

2 tablespoons all-purpose flour

3 cups chicken broth

2 bay leaves 1 teaspoon fresh parsley, minced

Salt and pepper

While the roasted chicken rests, melt the butter in a medium saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the flour and cook until brown, about 5 to 10 minutes. Meanwhile, add 1 cup of broth to the roasting pan and scrape up any drippings. Pour into a large measuring cup and spoon any fat off the top. Add the remaining broth as needed to measure 3 cups.

Slowly whisk the measured broth into the saucepan. Add the bay leaves and simmer until the flavors have blended, about 10 minutes. Remove the bay leaves and stir in the parsley, and season with salt and pepper to taste.

That’s it, the whole meal is done, and you have two pots to clean (1 if you used a foil pan you can throw away). Don’t throw away that chicken carcass either. Save it in a storage bag or throw it in a pot of water right away and make some homemade stock with it. One carrot, one onion, one stalk of celery, 2 bay leaves, and enough water to cover the carcass is all you need. Let it come to a boil and then turn the heat down to low and let it simmer for a few hours. Strain out the carcass and vegetables and you have plenty of your own stock to use in various recipes. Trust me, it tastes so much better than what comes in a can.

And we have another meal in the books. Tomorrow is Super Bowl Sunday, so I won’t be cooking anything but the snack foods we talked about on Thursday, but I will be writing about something; I just haven’t decided what that will be yet. Any suggestions? I’d love to hear if you have any ideas of things you might like to see or topics to tackle. Leave a comment and let me know. Two final notes: First, the Fish and Chips from last night turned out great! The fish was crunchy on the outside, moist on the inside and not greasy at all, and the fries were awesome! I recommend the recipe and we’ll certainly have it again one day. Secondly, I made a trip to Williams-Sonoma today and bought a new 12-inch skillet, a flat rack for a roasting pan or baking sheet, a new gravy separator (Sean dropped the other one and shattered it, accidents happen!) and a cake mix for a lemon bundt cake they have that tastes really good and we can never find (I know, I should make it from scratch, but I’m lazy when it comes to baking). I am sure we could have bought more, but we tried to limit our spending for the day and had a coupon to use. It was a good trip and I am sure we’ll go back again. I hope everyone has a great night and get ready for the game tomorrow!

 

 
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Posted by on February 4, 2012 in Cooking, Dinner, Gravy, Potatoes, Poultry, Vegetables

 

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Jennifer Probst

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